Cinnamon Flavored Chai Latte Cheesecake. Great recipe for Cinnamon Flavored Chai Latte Cheesecake. I baked a cheesecake, which goes well with warm milk tea in the winter. The milky chai taste and the butter melts in your mouth.
Beat in eggs, one at a time, just until blended. Remove tea bags from cream and squeeze extra liquid from tea bags; discard bags. Stir cream and orange peel into cream cheese mixture until well blended. You can have Cinnamon Flavored Chai Latte Cheesecake using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Cinnamon Flavored Chai Latte Cheesecake
- You need of Cream cheese.
- You need of Butter (optional, but do not use margarine).
- It’s of Sugar.
- It’s of pack Sour cream (or heavy cream, mascarpone, strained yogurt).
- It’s of Egg.
- You need of Egg yolk.
- You need of Cornstarch (or Cake flour).
- It’s of Soy milk or milk.
- You need of Chai tea leaves (see Helpful Hints).
- It’s of Crust.
- You need of Ginger biscuits.
- Prepare of Melted butter.
- You need of White chocolate sauce.
- You need of ☆ White chocolate.
- Prepare of ~ 2 tablespoons ☆ Soy milk or milk.
- It’s of Cinnamon powder.
Line two muffin pans with cupcake papers and lightly grease the papers. Add the vanilla beans and vanilla extract. Add the chai spice to that bowl and mix until fully incorporated. Spiced Chai Cheesecake + Gingersnap Crust—the best rendition of chai tea latte in cheesecake form in addition to delicious ginger flavor.
Cinnamon Flavored Chai Latte Cheesecake instructions
- Cover the base of the tin with aluminum foil to ensure no water seeps in. Break the biscuits into small pieces and mix with butter. Then pack on the bottom of a mold..
- Leave all ingredients at room temperature to soften. Grind the tea leaves as fine as possible in a blender or mortar..
- Place all ingredients in the listed order into a bowl and mix well each time. Add the ground tea leaves, as is, and mix into the batter..
- Pour Step 3 into the tin with the biscuit base. Place in a baking tray half filled with boiling water. Steam-bake in oven preheated to 160°C for 45 ~ 50 minutes..
- Turn off the oven and leave the cake for about 20 minutes to prevent shrinking. Insert a wooden skewer to check if it is finished. If it comes out clean, then it's done..
- Put ☆ ingredients in another bowl and put this on top of the oven to melt in residual heat. Or add the chocolate to a cup of hot milk tea..
- Add cinnamon power and mix well. Cool down to body temperature. Remove the cake from the tin and pour the chocolate sauce on top..
- Chill in the fridge for more than a night. As you chill longer, it turns into a delicious and dense cake. The best time to eat will be after 2 days. You can also freeze this cake..
This cheesecake comes completely based with a thick, tasty Gingersnap + Graham Cracker mixed crust, followed by a velvety spiced chai cheesecake filling and a simple whipped topping to pull it all together. In a large mixing bowl, beat cream cheese until soft and creamy; add the sugar, flour, chai spice blend, salt and eggs. Beat until all ingredients are combined and silky. TIP: For protection – I always place my cheesecake on a cookie sheet. In a separate bowl, beat the heavy cream till soft peaks form.